Ten years ago, professional chef and sharp-edged raconteur Anthony Bourdain took out his literary boning knife and went to work on the hidden world of the professional kitchen.
His bestselling “Kitchen Confidential” told wild stories – way out of school – of sex, drugs and scary hygiene in the realm of the tony restaurant and haute cuisine.
Then Bourdain went big. Book after book, and a big TV show – “Anthony Bourdain: No Reservations” — that took his wicked wit and eye all over the world.
Now he’s looking back. Still tough.